Professional Documents
Culture Documents
Article
The Postharvest Quality of Fresh Sweet Cherries and
Strawberries with an Active Packaging System
Valentina Chiabrando 1, * , Luigi Garavaglia 2 and Giovanna Giacalone 1
1 Department of Agricultural, Forestry and Food Sciences, University of Torino, Largo Braccini 2,
10095 Grugliasco, Italy
2 Ilip s.r.l., Via Castelfranco, 52, 40053 Valsamoggia (BO), Italy
* Correspondence: valentina.chiabrando@unito.it; Tel.: +39-011-670-8938
Received: 24 June 2019; Accepted: 8 August 2019; Published: 9 August 2019
Abstract: This study assessed the effect of the recently-introduced Life+ (ILIP, Valsamoggia, Italy)
active packaging system on the postharvest quality of sweet cherries and strawberries. This system uses
Equilibrium Modified Atmosphere Packaging (EMAP) to achieve specific intra-package conditions
with three synergistic elements: an unvented and anti-mist heat sealable container, an active
(naturally-antimicrobial) pad, and a heat-sealed, laser micro-perforated film of a specified gas
permeability. Post-packaging quality parameters were monitored for 10 (strawberries) and 15 days
(cherries): headspace gas concentration, weight loss, titratable acidity, total soluble solids, pH, disease
incidence, and sensory quality. Results showed that use of the Life+ system delayed postharvest
senescence by maintaining fruit color, acidity, and vitamin C content, and decreasing fruit weight loss
and decay. The use of EMAP in sweet cherry resulted in enhanced sensory qualities compared to
traditional perforated containers. The results suggest that the Life+ system leads to better sensory
properties and improved shelf-life for strawberries and sweet cherries.
Keywords: active pad; equilibrium modified atmosphere packaging; Life+ system; container; shelf
life; storage
1. Introduction
The physiological characteristics of sweet cherries and strawberries make both fruits highly
perishable and more susceptible to surface fungal spoilage during cold storage in comparison to other
crops [1]. Not surprisingly, the postharvest storage periods of these fruits are limited by factors such
as water loss, softening, color loss, stem browning, and surface pitting [2], as well as by diseases
caused by common plant pathogens, in particular Monilinia laxa, Botrytis cinerea, Alternaria alternate,
Penicillium expansum, Rhizopus stolonifera, and Cladosporium spp. [3]. Recently-created European
legislation [4] restricts the use of synthetic fungicides to control postharvest diseases, which has shifted
the focus of research to the development of innovative and sustainable strategies to preserve fruit and
vegetable quality through non-chemical means.
To extend and preserve the shelf-life of strawberries and cherries, several technologies have been
tested, such as treatment with edible coatings, calcium dipping, UV radiation, ultrasound, hot water,
and modified atmosphere packaging [2,5–8]. Among these, MAP (Modified Atmosphere Packaging)
and EMAP (Equilibrium Modified Atmosphere Packaging) are the most commonly used methods
to prolong the postharvest life of fresh produce [9]. EMAP is MAP technology augmented with a
permeable film that allows the O2 and CO2 transmitted through the film to be balanced with the
respiration rate of the product or fruit [10,11].
Antimicrobials embedded in the film, or a label release active compound, is a new form of active
packaging. This packaging interacts with the packaged food or the package headspace in order to reduce,
retard, or even inhibit the growth of spoilage and pathogenic microorganisms. This antimicrobial
active packaging can take several forms, including direct incorporation of the active compound into the
polymer matrix, coating it onto the packaging surface, or immobilizing it in sachets or pads. Among the
antimicrobial agents used, compounds of natural origin, such as several components of plant essential
oils (EO) and food aromas, are preferred [12,13]. The antimicrobial activity of EOs is attributed to their
major phenolic compounds (e.g., thymol, carvacrol, and eugenol), present in concentrations as high as
85% [14]. Medeiros et al. [15] developed antifungal sachets incorporated with oregano and lemongrass
essential oils as part of a packaging system used for mangoes and achieved a reduction of fungal growth
during storage. Seo et al. [16] developed an antimicrobial sachet incorporated with encapsulated AITC
(allyl isothiocyanate) for treating spinach leaves, resulting in a reduction of microorganisms. Absorbent
pads incorporated with copper nanoparticles showed positive effects on melon, kiwi, and pineapple
preservation [17].
ILIP S.r.l. (Valsamoggia, Bazzano (BO), Italy) is a firm that has expanded the concept of EMAP
with its newly-introduced Life+ packaging system. This system is based on three different pack
components: an unvented and anti-mist heat sealable container, an active (antimicrobial) pad, and a
heat-sealed laser-perforated film. This is the only system that combines a heat-sealed film with the
use of an antimicrobial pad inside a food container. The makers of Life+ technology claim that their
packaging increases food quality and extends shelf-life compared to traditional packaging, by reducing
metabolism and inhibiting microorganisms.
To this end, our research evaluated the effects of the Life+ technology (EMAP + antimicrobial pad)
on the quality of strawberries and sweet cherries during storage.
where WL is the percentage of weight lost, W0 is the initial weight of the fresh fruit sample, and Wt is
the weight of the fruit sample at time t.
was used to represent the color saturation [18]. For each fruit type, color characteristic measurements
resulted from the average ± SD of 30 measurements of each treatment taken at each time.
where DI is the percentage of decay incidence, SW is the sample weight, and DW is the infected
fruit weight.
fell from 21 kPa to a steady-state value of about 12 kPa, whereas the CO2 concentration hovered
around 10 kPa in both treatments following an initial rapid increase in CO2 concentration from 0 kPa
to 6 kPa inside all the packages during the first day. Overall, the study values were similar to previous
strawberry research [27,28]. As expected, the O2 and CO2 values were unchanged in the clamshell
packages due to the presence of holes on the containers.
Days of Storage
Treatment
5 10 15
Life+ 0.05 ± 0.01 b,C 0.08 ± 0.01 b,B 0.12 ± 0.03 b,A
Weight loss (%)
Control 0.95 ± 0.25 a,B 1.75 ± 0.33 a,A,B 2.32 ± 0.41 a,A,1
1Means values ± standard deviation followed by the same letter are not significantly different at a p ≤ 0.05 level.
Lowercase letters in the same column are used to compare treatments. Uppercase letters in the same row are used to
compare storage times.
The weight loss of the strawberry samples in storage under passive EMAP and the control is
shown in Table 2. When fruits like strawberries are stored in MAP, their weight loss is usually very low
(0.2%–2%) [27–30]. Life+ creates a modified atmosphere with higher CO2 and lower O2 concentrations
around the produce, which slows metabolic processes and transpiration. Moreover, due to an adequate
water vapor barrier inside the packaging, the samples yielded an extremely small weight loss compared
to the control. By the end of the storage, the cumulative weight losses in the Life+ samples averaged
<0.1%, compared to an average of 3.5% for the control fruit.
Days of Storage
Treatment
5 10
Life+ 0.05 ± 0.01 b,B 0.09 ± 0.02 b,A
Weight loss (%)
Control 1.74 ± 0.35 a,B 3.58 ± 0.84 a,A,1
1 Mean values ± standard deviation followed by the same letter are not significantly different at p≤ 0.05 level.
Lowercase letters in the same column are used to compare treatments. Uppercase letters in the same row are used to
compare storage times.
Day of Storage
Treatment
0 5 10 15
Life+ 17.7 ± 1.1 a,A 13.4 ± 0.9 a,B 15.5 ± 1.2 a,B 15.4 ± 0.8 a,B
C*
Control 17.7 ± 1.1 a,A 9.8 ± 1.3 b,B 12.6 ± 1.4 b,B 12.1 ± 0.7 b,B
Life+ 25.2 ± 1.7 a,A 20.5 ± 1.1 a,B 19.2 ± 1.1 a,B 15.6 ± 1.1 a,B
L*
Control 25.2 ± 1.7 a,A 23.2 ± 1.2 a,B 16.2 ± 0.9 b,B 15.2 ± 0.9 a,B,1
1Mean values ± standard deviation followed by the same letter are not significantly different at the p ≤ 0.05 level.
Lowercase letters in the same column are used to compare treatments. Uppercase letters in the same row are used to
compare storage times.
The total soluble solid (TSS) content is related to the taste for a variety of fruit, including strawberries
and cherries, and is commonly used to establish the optimal harvest and postharvest quality. The initial
TSS (17.5%) of fresh cherries indicated good maturity, as described by Kappel et al. [33]. In this study,
the TSS values for the Life+ samples initially decreased and then increased slightly during storage as a
result of ripening (Table 4). The control cherry TSS values did not change during storage.
Table 4. The evolution of the quality parameters of sweet cherries (Total Soluble Solids (TSS), Titratable
Acidity (TA), and Vitamin C content) stored at 6 ◦ C for 0 to 15 days.
Day of Storage
Treatment
0 5 10 15
Life+ 17.5 ± 0.9 a,A 16.4 ± 0.9 a,B 17.5 ± 0.7 a,A 17.4 ± 1.1 a,A
TSS (◦ Brix)
Control 17.5 ± 0.9 a,A 17.6 ± 1.0 a,B 17.7 ± 0.9 a,A 17.3 ± 2.0 a,A
Life+ 89.9 ± 2.2 a,A 71.2 ± 2.3 a,B 82.5 ± 1.1 a,A 70.4 ± 2.3 a,B
TA (meq/L)
Control 89.9 ± 2.2 a,A 69.7 ± 0.9 a,b,B 67.8 ± 1.7 b,B 65.0 ± 2.4 b,B
Life+ 4.0 ± 0.3 a,B 4.1 ± 0.1 b,B 4.2 ± 0.1 a,A 4.3 ± 0.1 b,A
pH
Control 4.0 ± 0.3 a,B 4.2 ± 0.1 a,A 4.2 ± 0.2 a,A 4.3 ± 0.1 a,A
Life+ 9.8 ± 1.1 a,A 9.7 ± 3.2 a,A
Vitamin C (mg * 100 g−1 FW)
Control 9.8 ± 1.1 a,A 6.1 ± 2.1 b,B,1
1 Mean values ± standard deviation followed by the same letter are not significantly different at p ≤ 0.05 level.
Lowercase letters in the same column are used to compare treatments. Uppercase letters in the same row are used to
compare storage times.
Storage time caused a significant decrease in the acidity of cherry samples (Table 4). Among
treatments, TA was significantly higher with the Life+ system than with the control. This effect is
considered important because the preservation of TA during storage maintains the aroma and taste of
freshly-harvested cherries. A decrease in TA is a natural trend during fruit ripening. However, higher
values found in active packaging result in higher quality during storage. Caner et al. [10] reported the
same results in a study where the equilibrium of the atmosphere reached in the packaging affected the
senescence and significantly reduced the loss of quality.
The pH level increased slightly during storage under both treatments (Table 4). At the end of
storage, significant differences were detected between the EMAP and the control, which is similar
to other results [34–36]. The equilibrium-modified-atmosphere inside the Life+ packaging had no
significant effect on pH.
The Vitamin C content in the cherry samples was measured on day 0 and day 15 of cold storage.
Significant differences were observed between the control and treatment (Table 4). Vitamin C content
losses in the control were significantly higher than those in the Life+ samples. Vitamin C declines
rapidly after harvest and during storage. In general, MAP-treated cherries maintained their initial
level of Vitamin C content during storage by establishing an atmosphere (appropriate CO2 and low
O2 concentrations) slowed fruit respiration and decreased senescence. Qian et al. [37] described
Foods 2019, 8, 335 7 of 12
how an appropriate concentration of CO2 prevents declines in vitamin C due to the reduction of
enzymatic synthesis.
The lightness (L * value) and intensity of color (C * value) of “Marmolada” strawberries are
displayed in Table 5. The chroma index (C *) reflects color saturation; higher values correspond to the
development of an intense red color. In this case, the higher values of C * measured on day 5 and 10 in
the Life+ -packaged fruit indicated that the red color of the strawberries was purer and more vivid than
that of the control.
Day of Storage
Treatment
0 5 10
Life+ 31.1 ± 3.1 a,B 36.4 ± 2.1 a,A,B 39.2 ± 3.2 a,A
C*
Control 31.1 ± 3.1 a,A 30.3 ± 1.8 b,A 13.6 ± 0.9 b,B
Life+ 37.4 ± 2.0 a,A 34.3 ± 2.2 a,B 31.7 ± 3.2 a,C
L*
Control 37.4 ± 2.0 a,A 32.9 ± 1.9 b,B 29.1 ± 3.4 b,C,1
1Mean values ± standard deviation followed by the same letter are not significantly different at a p ≤ 0.05 level.
Lowercase letters in the same column are used to compare treatments. Uppercase letters in the same row are used to
compare storage times.
The L * values significantly decreased during storage as a consequence of the pink-red color that
naturally develops when strawberries ripen. In this study, the L * value of the actively-packaged
fruit remained higher than that of the control packages. The same trend was observed for ‘Selva’
strawberries during another postharvest study [38].
The results from the evaluation of strawberry quality during storage are summarized in Table 6.
In this study, the TSS of the ‘Marmolada’ strawberries in EMAP was relatively stable throughout
storage, whereas TSS declined significantly in the control samples. The lower values in the control can
be explained by the use of sugars for respiration during storage [36].
Table 6. Evolution of quality parameters for strawberries (Total Soluble Solids (TSS), Titratable Acidity
(TA), and Vitamin C content) during cold storage at 6 ◦ C for 0 to 10 days.
Day of Storage
Treatment
0 5 10
Life+ 7.0 ± 0.3 a,A 6.6 ± 0.5 a,A 6.9 ± 0.3 a,A
TSS (◦ Brix)
control 7.0 ± 0.3 a,A 5.7 ± 0.2 b,B 5.9 ± 0.4 b,B
Life+ 106.7 ± 5.2 a,A 105.2 ± 4.8 a,A 104.1 ± 3.2 a,A
TA (meq/L)
control 106.7 ± 5.2 a,A 84.6 ± 3.9 b,B 78.3 ± 6.8 b,B
Life+ 3.4 ± 0.4 a,A 3.5 ± 0.4 a,A 3.5 ± 0.3 a,A
pH
control 3.4 ± 0.4 a,A 3.7 ± 0.34 a,A 3.6 ± 0.4 a,A
Life+ 52.8 ± 3.0 a,A 46.1 ± 2.1 a,B 46.2 ± 3.0 a,B
Vitamin C (mg * 100 g−1 FW)
control 52.8 ± 3.0 a,A 41.7 ± 2.0 b,B 41.8 ± 1.2 b,B,1
1Mean values ± standard deviation followed by the same letter are not significantly different at a p ≤ 0.05 level.
Lowercase letters in the same column are used to compare treatments. Uppercase letters in the same row are used to
compare storage times.
As with TSS, the total acid content (TA) of the control strawberries decreased significantly during
storage (Table 6), probably due to greater respiration and higher amounts of organic acids that were
used as substrates in this process. Specifically, a comparison of the TA postharvest quality results of
the control-packaged fruit to the Life+ system-packaged fruit showed sizeable decreases in the former
and only a slight decrease in the latter packaging over time.
Foods 2019, 8, 335 8 of 12
Measurements of pH in both the control and Life+ fruit were close to 4.5. No significant variation
in pH was detected during storage for either treatment (Table 6). Previous studies [39,40], have also
found the pH to be unaffected by storage or MAP packaging.
Day of Storage
Treatment
5 10 15
Life+ 0.21 ± 0.05 b,B 0.45 ± 0.09 b,B 0.62 ± 0.03 b,A
Decay incidence (%)
Control 1.00 ± 0.12 a,C 2.02 ± 0.19 a,B 4.78 ± 0.85 a,A,1
1Mean values ± standard deviation followed by the same letter are not significantly different at a p ≤ 0.05 level.
Lowercase letters in the same column are used to compare treatments. Uppercase letters in the same row are used to
compare storage times.
This study demonstrated that the decay incidence in strawberries was significantly affected by
treatment. Five percent of the control berries showed fungal development after five days, and this
percentage grew during storage. On the other hand, the Life+ system fruit’s decay was delayed and
significantly less significant. Five days after storage, no disorders were observed. By the end of storage,
the number of infected strawberries in the active packaging reached 8%, compared with 30% in the
control. The effect of the pad on decay reduction was clearly observed in the active packaging.
Figure 1. Sensory evaluation of sweet cherries after 5 (a), 10 (b), and 15 (c) days of storage at 6 ◦ C.
days. Decay was the main issue. The high susceptibility of strawberries to Botrytis cinerea shortens the
shelf-life of strawberries [42]. Here, approximately 30% of fruit was infected after 10 days.
Day of Storage
Treatment
0 1 2 3 6 7 8 9 10
Life+ 5.0 ± 0.0 5.0 ± 0.0 5.0 ± 0.0 5.0 ± 0.0 5.0 ± 0.0 4.5 ± 0.4 3.5 ± 0.4 3.0 ± 0.6 2.5 ± 0.7
Control 5.0 ± 0.0 5.0 ± 0.0 4.5 ± 0.3 4.5 ± 0.4 3.5 ± 0.5 3.0 ± 0.6 2.5 ± 0.5 1.5 ± 0.4 1.0 ± 0.0 1
1 Means values ± standard deviation.
4. Conclusions
Maintaining the quality of highly-perishable fruit, such as sweet cherries and strawberries, is
challenging. This study demonstrated that EMAP packaging sustained an atmosphere of higher CO2
and lower O2 concentrations, which reduced decay rates, maintained higher acidity and Vitamin C
content, and preserved the bright red color of the fruits during a storage time of 5 days for strawberries
and 15 days for sweet cherries. The Life+ system reduced weight loss and maintained sensory quality
in cherries. The use of the antimicrobial pad, a component of the Life+ system, demonstrated a
capability to reduce microorganism growth, which, in turn, has the potential to reduce postharvest
waste. In conclusion, EMAP equipped with an antimicrobial pad can be used to store sweet cherries and
strawberries. This innovative packaging offers a viable alternative for producers that need prolonged
storage. One example that is especially enticing for the application of the Life+ system is its use in
combination with refrigerated storage in situations of longer pre-distribution transportation times.
This combination represents expanded market opportunities for producers.
Author Contributions: Data curation, V.C.; Formal analysis, V.C.; Funding acquisition, G.G.; Methodology, G.G.;
Project administration, L.G.; Writing—original draft, V.C.
Funding: This study was partially supported by the ILIP® company.
Conflicts of Interest: The authors declare no conflict of interest.
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